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Directions

In a food processor, finely chop the fennel, celery and onion. Melt the butter on medium-high heat in a large heavy saucepan. Add the vegetables and sauté until soft. Stir in the flour until it is all absorbed and no lumps remain. Continue to stir and cook the mixture for 8 to 10 minutes, until it spreads out and becomes bubbly.

Stir in the crab base, heavy cream, sherry, half and half and milk. Bring the mixture to a boil, then reduce the heat to a low simmer. Allow the stew to thicken for no more than 8 to 10 minutes, then remove from heat. Gently stir in the crab meat and season to taste.